Ham and Cheese Croquettes

This unique appetizer gets its inspiration from an everyday sandwich: the good old ham and cheese. Coat pieces of the creamy, ham-studded filling with egg and cracker, then deep-fry the croquettes until they're crisp on the outside and ooey-gooey on the inside.

Ted's Crudo on the Half Shell

Fresh seafood at its best needs little adornment. Here, Ted tops raw scallops and clams with olive oil, salt and minced jalapeno. Quality is key in this recipe: Use a trusted supplier and let him or her know you will be eating the fish raw.

Prosciutto-Wrapped Scallops

Giada De Laurentiis first coats scallops in a pesto of sun-dried tomatoes, basil and black olives, then she wraps them in slices of prosciutto. After the scallops are baked, they're served atop an arugula salad.

Food Network Magazine's Mini Cheese Balls

The possibilities are endless when it comes to these mini cheese balls. Start with cream cheese and then mix with another favorite cheese (like cheddar, Parmesan, pepper Jack or Gouda). Next, roll the balls in a delicious topping (choose from chopped pistachios, herbs, bacon and more).

Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

Who doesn't love shrimp cocktail? Give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, then pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

One-Bite Baked Brie with Grape-Pecan Compote

Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. Try serving it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.

Shrimp Bisque

Ina achieves a smooth, creamy bisque by blending cooked shrimp, seafood stock and tomato paste in her food processor. For sophisticated and robust flavor, she cooks the shrimp in a little cognac and sherry.

Eggplant Ricotta Bites

Lightly breaded eggplant is sauteed instead of deep-fried, giving it crunch without excess oil. It's then topped with ricotta and tomatoes for an eggplant Parmesan-inspired appetizer with much less fat.

Warm Spinach Salad

Pistachios and red grapes add a variety of textures and flavors to this warm spinach salad tossed with Dijon mustard vinaigrette. Small amounts of crisp bacon and crumbled blue cheese make the recipe seem more decadent than it is.

Shrimp Cocktail with Tomatillo-Horseradish Sauce

Bobby puts his spin on the classic seafood appetizer by first poaching the shrimp with lemon, peppercorn and coriander, then serving with them a dipping sauce of roasted tomatillo, jalapeno and horseradish.

Asian Clams Casino

Many recipes for classic clams casino call for shucked raw clams, which can be tricky to open without a proper clam knife (and a bit of muscle). For this recipe, take a shortcut and steam the bivalves on the stovetop just until they open up. Be sure to save any leftover clam juice for chowder or Bloody Marys!

Italian Sausage Balls

This version of sausage balls, a traditional Southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella.

Roasted Broccoli and Cheddar Cheese Dip

This savory dip features the classic combo of earthy broccoli and rich, tangy cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild cheddar in this recipe, as sharp cheddars tend to get grainy when cooked in this type of sauce.

Creamy Potato and Roasted Red Pepper Dip

This tangy potato dip is loosely based on the classic Greek skordalia and gets zip from a hefty dose of blanched garlic and fresh lemon juice. A quick roasted red pepper sauce is spooned into the middle of the potatoes to add even more flavor to this crowd-pleasing appetizer.

Almost-Famous Spinach-Artichoke Dip

This spinach-artichoke dip is homemade comfort at its best: chunks of artichoke hearts and spinach nestled in a creamy tangle of parmesan, cheddar and sour cream. Serve with chips for a high-impact appetizer for your guests.